Author: Admin

12 Apr Coconut Rice Sushi Wraps


Our lovely contributing chef Harriet (@_harrietemilyhas done it again! These delightful little coconut rice sushi wraps are flavoursome, filling and completely delicious! Of course, they’re also infused with our favourite superfood in the form of our creamy coconut milk and coconut syrup. Shall we get wrapping, dipping and devouring?

What you’ll need:

- 5 rice paper wraps

For the coconut rice:
- 400ml full fat coconut milk
- ½ cup water
- ½ cup + 1 tbsp (105g) white rice
- 1 teaspoon rice vinegar
- ½ teaspoon pink salt

For the vegetables:
- 4 spring onions, finely chopped
- 1 carrot, sliced lengthways
- ½ cucumber, sliced lengthways
- ½ avocado, sliced lengthways

For the dipping sauce:
- 4 tablespoons soy sauce
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon chilli powder
- 1 clove garlic
- 2cm piece root ginger, grated


Let’s get started! 

Coconut Rice
1. Throw your coconut milk, rice, salt and water into a large pan and heat on a medium temperature for approximately 20 minutes, until all the liquid is gone and your rice is nice and creamy!
2. When your rice is almost ready, stir in the rice vinegar, leave on the heat for another couple of minutes then set aside!

Dipping Sauce
1. Blitz all dipping sauce ingredients in a food processor or blender until smooth.

Assemble your wraps
1. Dip one rice wrap in warm water for approximately 5-10 seconds to soften.
2. Spoon 1/5 of the rice onto the centre of the wrap, followed by 1/5 of the vegetables then fold each end and wrap to finish.
3. Repeat to make 5 delicious little coconutty sushi wraps.
4. Finally, slice in your wraps in half, dip and devour!

See more delicious coconutty recipes here!

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05 Apr 7 Reasons Why Coconut Oil Should Be On Your Holiday Packing List

Whether you’re heading off for a long weekend or a month, packing for a holiday is a tiresome task that usually entails a hopeless battle between twelve bikinis, ten pairs of shoes and your entire beauty collection, versus one restrictive suitcase. Luckily, we’re on hand to help this year! We’ve discovered that if there’s one rule of thumb by which all professional packers seem to live by, it’s this: pack versatile, multi-purpose items. We know what you’re thinking – if only there was one incredibly versatile beauty product that could cover all your beauty needs. Well luckily, the newest addition to our coconut clan is ready and waiting to save you time, money, and lots of luggage space! Read on to discover why our travel-sized (incredibly cute) coconut oil is about to become your travel saviour.

1. It’s a fantastic natural moisturiser. So you’ve just stepped off the plane and already your precious skin feels dry and parched. This is because the humidity on board a flight can drop to as low as 2% (drier than the Mojave Desert!), which mercilessly evaporates all your skins natural moisture. Luckily, our deeply moisturising coconut oil works wonders on dry, dehydrated skin, meaning you’ll be glowing again in no time.

2. It’s a gentle and all-natural make-up remover. Coconut oil works wonders at removing make-up whilst simultaneously conditioning those precious lashes. So ditch the chemical-ridden make-up wipes and treat your precious (and probably sunburned!) skin the natural way.

3. Coconut oil makes an amazing massage oil. After a strenuous day of sunbathing, sightseeing and indulging in foreign delicacies, there’s no better way to wind-down than with a sensuous massage. So pass your handy travel jar of coconut oil to your chosen masseuse and relax! Your coconutty travel hero will leave you feeling and smelling incredible.

4. You can use it as a shaving cream and soothing balm. Coconut oil makes an excellent shaving buddy to naturally soothe, reduce irritation, and keep your skin silky soft. Now you have no excuse for resembling a wild primate by the end of your travels!

5. Coconut Oil has a natural SPF of 4-5. As Bruce Fife, author of Coconut Cures: Preventing and Treating Common Health Problems with Coconut Oil, explains, “Coconut oil is a proven sunscreen that is still used by millions of people in the tropics as their sole source of protection from sunburn and skin cancer.”

Daily exposure to sunlight is essential for our body’s health as it is through this direct sunlight that our clever bodies produce most of our essential Vitamin D. Using coconut oil along with your normal sun protection can help protect against sunburn whilst allowing our bodies to absorb those vital nutrients. It gets better coco-lovers; it turns out consuming coconut oil will also help to strengthen your body’s largest organ, the skin, making it far less vulnerable to sunburn!

6. It’s brilliant at repairing sunburned or peeling skin. Despite our best intentions, it’s safe to say we’ve all accidentally overdone it in the sun at one time or another – leaving us itchy, severely irritated, and bearing a strong resemblance to a fresh tomato. Do not fret coco-friends: coating your sunburn with a cooling layer of coconut oil will help to rehydrate your skin, and its hydrating properties are suggested to help prevent peeling. You never know, this could be the year even your nose escapes the dreaded sunburn peel!

7. No one likes bad breath. The air pressure on-board a flight is seriously confusing for your body’s metabolism, making many of your body’s systems slow down. Unfortunately, this includes saliva production, meaning your mouth effectively turns into a haven for nasty bacteria. Bring on the coconut oil! Oil pulling with coconut oil is said to against bacteria, improves your overall dental hygiene and most importantly shows bad breath the door (which your fellow flyers will be most grateful for!).

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30 Mar Paka Kola Bora – Baked Bengali Banana and Coconut Fritters


This weeks #cococreation is by the amazingly talented Indian food writer and fellow coco-lover, Mallika Basu (@mallikabasu_)! In true Mallika fashion, this dish is mouthwateringly delicious and packed with goodness. Best of all, it’s been specially designed and simplified to fit nicely into our hectic lives – meaning we can enjoy a scrumptious dessert or evening snack without toiling away in the kitchen all night! Whoever said you can’t have your cake and eat it too?! The recipe requires just six ingredients and will make more than enough to feed a whole family of hungry mouths! So, shall we get baking?

What you’ll need:

- 2 large ripe bananas, mashed
- 1 tablespoon coconut flour
- 3 tablespoons plain flour
- ½ teaspoon cinnamon powder
- ½ teaspoon baking powder
- 1 tablespoon coconut oilAdd to cart


Let’s get started! 

1. Begin by preheating your oven to 180 degrees Celsius then place a baking tray lined with baking parchment inside.
2. Next, grab a bowl and combine everything, other than the coconut oil, until your left with a soft, spongy dough.
3. Divide your delightful dough into small equally sized balls (helpful hint: use an ice cream scoop!).
3. Remove your baking tray from the oven, grease with coconut oil then bake your treats for 20 minutes. Make sure you flip and reshape after ten minutes to make your fritters even more beautiful!
4. Serve with ice cream and coconut syrup then dig in!

 

See more delicious recipes here!

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24 Mar Raw Chocolate Egg Filled with Salted Caramel and Chocolate Mousse


Feast your eyes on this, coco-lovers! This stunning creation from the amazing Rachel (@rawberryfields) is everything we dream of in an Easter egg, and more! Think cream egg, only much larger and even more delicious! The recipe will create one giant egg (an impressive 4½ inches high and 3 inches wide) jam-packed with silky smooth salted caramel and melt-in-the-mouth coconut mousse. Plus, its vegan, gluten-free and filled with coconutty goodness! Shall we get creative!

Have an absolutely eggcellent Easter coco-friends!

What you’ll need: 

Salted Chocolate Easter Egg
- 80g cacao butter
- 50g cacao powder
- 50g coconut sugarAdd to cart
- 2 large pinches of pink Himalayan salt

Salted Caramel Centre
- 60ml water
- 1 cup pitted Medjool dates (approximately 8-10)
- 2 tablespoons maple/coconut syrupAdd to cart
- 1 tablespoon coconut oilAdd to cart
- ½ teaspoon vanilla bean paste or extract

Dark Chocolate Mousse
- 20g raw chocolate, melted
- 4 heaped tablespoons cacao powder
- 1-2 tablespoons coconut or maple syrup (to taste)
- Cream from top of 1 can coconut milk, approximately 130-150g (Leave in the fridge overnight)
- 1 tablespoon coconut oilAdd to cart


 Let’s get started!

1. Begin by slowly melting the cacao butter in a Bain Marie (hot water bath), making sure to remove it from the heat every few minutes to ensure it doesn’t overheat.
2. Next, slowly stir in your sugar, cacao powder and salt (use a whisk if you wish!) until you’re left with a smooth, chocolatey mixture.
3. Time to form your egg! Using a pastry brush, coat your Easter egg mould with a thick, even layer of the chocolate mixture, and pop it in the fridge to harden for a couple of minutes before adding a second coat. You may need to apply 3-4 coats to achieve the desired thickness of your chocolate shell.
4. When you’re satisfied with your egg, place it in the fridge to set whilst you move onto your fillings!

Salted Caramel Centre
1. Blitz all your ingredients in a food processor until deliciously smooth and creamy.
2. Fill one half of your egg with your caramel mix then return to the fridge for around 5-10 minutes.

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Dark Chocolate Mousse
1. Begin by scooping the cream (and only the cream!) from the top of your coconut milk.
2. Next, blitz all your mousse ingredients in the food processor until nicely combined and irresistably smooth!
3. Empty your mousse into the second half of your Easter egg shell then allow to harden in the fridge for 5-10 minutes.

Chocolate Egg

Time to assemble your egg!
1. Grab your remaining chocolate mixture and brush a small amount around the edge of one ½ of your egg before gently placing it on top of your other ½ egg. Press down slightly to ensure they are well stuck together.
2. Refrigerate for a further 5-10 minutes before digging in!

See more delicious recipes here!

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21 Mar Cashew, Coconut and Vanilla Butter


This week we’re welcoming another incredibly talented contributing chef to our coco-family! The lovely Charlotte (@charleyshealth) has a knack for creating recipes that will leave you drooling for days! So, what better place to start than with this deliciously healthy raw Cashew, Coconut and Vanilla Butter? This mouthwatering recipe can be whipped up in just 5 minutes, uses just three ingredients and is completely healthy. Try it drizzled over porridge, slathered on toast, added to smoothies, or, our personal favourite – straight off the spoon! We guarantee you’ll be just as nuts about this coconutty nut butter as we are!

What you’ll need: 

- ½ cup desiccated coconutAdd to cart
- 1½ cups cashew butter
- 1 teaspoon vanilla powder


Let’s get started!

1. This one’s nice and easy! Simply blitz your cashew nuts & desiccated coconut until completely smooth!
2. Next, add your vanilla powder and blitz again.
3. Finally, transfer into a vintage kilner jar or airtight container then grab a spoon and DIG IN!

See more delicious recipes here!

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15 Mar Coconut and Banana Granola Bars


Coco-friends, we just know you’re going to love this one! The magical Free From Fairy (@freefromfairy) has conjured up another delicious delight and this one’s sure to keep you fuelled and fabulous all day long. These Coconut and Banana Granola Bars make the perfect grab-and-go breakfast or guilt-free sweet treat to keep those naughty cravings at bay. Free-from dairy, gluten and refined sugar, Vicki’s deliciously healthy bars are kind to even the most temperamental tummies and naturally sweetened with coconutty goodness. So, shall we get baking?

What you’ll need: 

- 175g gluten free oats
- 100g of your favourite nuts
- 80g coconut oilAdd to cart
- 2 mashed bananas
- 50g desiccated coconutAdd to cart
- 25g pumpkin seeds
- 25g sunflower seeds
- Coconut sugar or sweetener of your choice to taste (optional)Add to cart
- 1 teaspoon ground cinnamon


Let’s get started!

1. Begin by roasting your nuts, seeds, and desiccated coconut for 5-10 minutes at 180 degrees.
2. Next, combine your mashed banana, cinnamon, melted coconut oil, oats, and sweetener (optional), then stir until nicely combined!
3. Once your nut & seed mix is nicely roasted, add this to your mixture and stir well.
4. Time to get baking! Spread your mixture onto a baking tray lined with greaseproof paper (press down firmly to ensure it sticks together) then bake for 15-18 minutes.
5. Finally, leave to cool then cut into slices and enjoy!
Your coconutty delights can be stored in an airtight container until you need your next healthy snack!

 

See more delicious recipes here!

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02 Mar One Pot Chicken Curry


This week we’re welcoming the amazingly talented Ania (@MyfatmeAnia) to our contributing chef coco-fam! Naturally she comes armed with recipe after recipe of deliciousness that we just can’t wait to share with you all!

We couldn’t think of a better place to start than with this delightful one pot chicken curry. The recipe is a winning combination of protein, spices and vegetables cooked in none other than our beloved coconut oil – so of course it’s going to be a taste sensation! It’s also gloriously gluten free, making it the perfect mid-week meal for all to enjoy. This recipe will make enough for two, but can be easily adapted to feed many more hungry mouths. Let’s get cooking, curry lovers!

What you’ll need: 

- 1 large chicken breast, sliced into strips
- 1 large onion
- 1 courgette
- Fresh herbs
- ½ teaspoon salt
- 1 teaspoon chilli blend spice
- 2 tablespoons chilli oil
- 1 tablespoon coconut oilAdd to cart
- 2 tablespoons lemon juice
- A pinch of cayenne pepper
- ½ cup basmati rice
- 1½ cup water
- 1 tin of tomatoes


Let’s get started!

1. Begin by frying a finely chopped onion in coconut oil over a medium heat. When golden brown, throw in your garlic and combine together.
2. Next, reduce the temperature and add your chilli oil, chicken and courgette then continue to fry for just over 5 minutes.
3. Time to throw in your tomatoes, water and rice then cover and await the rice absorbing the liquid. Be sure to mix occasionally and add extra water if it’s too thick!
4. Finish by sprinkling some fresh herbs and chilli over the top, then dig in!

 

See more delicious coconutty recipes here!

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skin, best food for skin glow, food for better skin

24 Feb Eat Your Way to Better Skin

We’re all guilty of mistreating our skin once in while. Whether we’re falling asleep with our make-up on or indulging in one too many alcoholic beverages or deliciously greasy weekend fry-ups, there’s always something – and let’s not forget the dry wintery weather also doing its best to dry out our precious skin! It’s a hard life. Luckily, research has shown that improving our skin is easier than we initially feared – the key is to tackle it from the inside out, or more specifically, to improve the happiness of our domineering little gut.

In fact, it turns out that some of our most common skin troubles, like the dreaded blotchiness, acne, eczema, dryness, psoriasis and dermatitis, could actually be our gut’s way of expressing its unhappiness. One leading clinician studying the gut-skin connection simply explained:

‘If you want to heal your skin, you have to heal your gut.’*

This is because those smart little gut microflora reportedly affect everything that goes on in the body. From influencing our skin’s sebum production to absorbing vital vitamins and minerals, microflora are even imperative for detoxification! So how do we go about keeping our gut happy?

Read on, coco-lovers! We’ve composed a handy little guide to help you eat your way to flawless, beautiful skin. It’s time to optimise our gut bacteria!

1. Coconut Oil. Naturally we’re starting with our beloved coconut! As we all know our favourite healthy fat may have antibacterial, antiviral and antifungal properties, which are integral to healing your gut. Coconut oil will get to work targeting the underlying causes of skin problems by gently cleansing our digestive system. It’s also excellent for detoxifying your body, and of course, it is deeply moisturising (so long acne and dry skin!).

2. Fermented foods. Whilst they may not sound overly appealing, fermented foods will kindly gift your gut with trillions of beneficial bacteria to help balance and sustain healthy bacteria levels. By rebalancing your bacteria levels, your body will be equipped to fight off inflammation that can result in conditions such as acne and dermatitis. Bring on the sauerkraut!

3. Garlic. This strongly scented little bulb is descried by some as antibacterial, antiviral and antiseptic, making it highly effective at preventing clogged pores and in turn spots and blemishes. It may just be worth that less-than-lovely garlic breath!

4. Lemons. These incredible little citrus fruits have natural antibacterial properties to help reduce blackheads and prevent breakouts.

Want to read more about the gut – skin connection?
http://www.womenshealthmag.com/beauty/the-skin-gut-connection
https://www.good.is/articles/healthy-skin-in-your-gut
*https://chriskresser.com/the-gut-skin-connection-how-altered-gut-function-affects-the-skin/

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22 Feb Coconutty Sweet Potato Soup


The lovely Hedis‘ (@hedihearts) Coconutty Sweet Potato Soup is the perfect simple yet delicious Monday night meal! The recipe requires only two ingredients, making it quick, easy and not likely to break the bank. Best of all, this scrumptious soup is packed with coconutty goodness! So why not double the batch and create enough for your lunchbox or freeze some portions for those evenings when the microwave is all you can manage (you’ll thank yourself later!). Let’s get chopping and blending, coco-friends!

What you’ll need: 

- 1 can organic coconut milk (200ml)
- 2-3 sweet potatoes
- A sprinkling of salt and pepper


Let’s get started!

1. Nice and simple! First chop your sweet potatoes into chunks then cook for 30 minutes at 200 degrees Celsius/ 400 degrees Farenheit.
2. Once cooked, throw your sweet potato into a food processor, add your coconut milk then blitz until smooth and creamy!
3. Voila, behold your deliciously nutritious soup! Add salt and pepper to taste and enjoy!

See more delicious recipes here!

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17 Feb Chocolate Chip Cookie Dough Nicecream


I scream, you scream, we all scream for Rachel’s (@rawberryfields) nicecream!

Move over Ben & Jerry’s, this ingenius recipe is not only mouth-wateringly delicious, it’s also completely healthy – meaning you need not feel any guilt finishing the entirety in one go! The recipe is quick, simple and requires few ingredients making it the perfect mid-week treat! It’s also dairy-free, gluten-free, completely natural and topped with our low-GI coconut syrup – what’s not to love? Let’s get mixing!

What you’ll need:

For the cookie dough:
- 1 can chickpeas (approximately 1½ cups)
- 3 tablespoons maple syrup
- 3 tablespooons chocolate chips
- 2 tablespoons peanut butter
- 1 teaspoon vanilla bean paste
- ½ teaspoon cinnamon
- A pinch of pink Himalayan sea salt

For the nicecream
- 4-5 frozen bananas, chopped
- 1 teaspoon vanilla bean paste
- 1 tablespoon peanut butter

For the toppings:
- Coconut syrupAdd to cart
- Raw chocolate sauce
- Chocolate chips


Let’s get started!

1. Begin by evenly spreading your chickpeas on a tray lined with greaseproof paper, then cooking for approximately 15 minutes (or until dry & slightly roasted) at 200 degrees celsius.
2. Next blitz your dried chickpeas, maple syrup, peanut butter, vanilla bean paste, cinnamon and salt in a food processor until nice and smooth.
3. Pop your cookie dough mixture into a bowl and stir in your chocolate chips, before separating the mix into chunks similar in size to a tablespoon. Place in the fridge and move onto your nicecream.
4. Blitz your sliced banana in the food processor until creamy then add the vanilla bean paste and peanut butter and blitz again until it resembles ice cream.
5. Finally throw in a handful of broken cookie dough balls and serve with generous lashings of coconut syrup.

See more recipes here!

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09 Feb APPLE PIE PANCAKES


It’s Pancake Day and we intend to celebrate to this delicious occasion by doing what we do best – indulging in lots of scrumptious food! This mouth-watering recipe from the amazing Pixie (@plantbasedpixie) seems like a very good place to start. These scrumptious pancakes are packed with fruity goodness and cooked in coconut oil, making them completely healthy as well as simple, fluffy and irresistible! Let the pancake feast begin!

What you’ll need: 

- 2 tablespoon chia seeds
- 8 tablespoon almond milk (or milk of your choice!)
- 100g apple, peeled and diced
- 70g buckwheat flour (or gluten-free flour/flour of your choice!)Add to cart
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
- ½ cup almond milk
- coconut oilAdd to cart


Let’s get started!

  1. Begin by mixing the chia seeds and 8 tablespoons of milk then leave to one side to thicken up
  2. Next, add the apple to a saucepan with a splash of water and cook for approximately 5 minutes. When soft, mash the apple slightly, making sure to leave a few chunks.
  3. Throw all ingredients other than the apple into a food processor and blitz well until the the chia seeds are completely ground up.
  4. Pour your blitzed concoction into a bowl and stir in your cooked apple.
  5. Time to bring in the coconut oil! Melt ¼ teaspoon in a saucepan over a low-medium heat then add 2 tablespoons of your pancake mixture. (To make sure your pancakes are extra fluffy and delicious, don’t spread the mixture out, just cook for at least 2-3 minutes before flipping it over!) Repeat the above steps until all the mixture is gone and you have a large stack of fluffy pancakes.
  6. Top with your favourite jam/ice cream/fresh fruit/coconut syrup or coconut chips then dig in!

 

See more delicious recipes here!

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hangover, cococnut water, coconut water for hangovers, hangover cure, coconut water hangover cure

05 Feb Coconut Water for Hangovers

Friday night tipple anyone? Whether you’re gasping for a little beverage after successfully completing dry January or are just planning on doing what you do best, make sure you’re prepared with a super hydrating beverage (like coconut water!) for the aftermath. We swear by coconut water to cure our morning-after woes, and for good reason. It’s amazingly hydrating, and contains antioxidants and electrolytes- specifically potassium, which are key to your post-party recovery!

Drinking alcohol causes our body oxidative stress, inflammation and insane dehydration- all of which our coconut friends can help to relieve! Being low on anti-oxidants can make a hangover even more unpleasant, as your body is less able to prevent and repair damage. Our coconut water comes from young green coconuts which are naturally rich in antioxidants (more so than the mature coconut!) so provide the necessary goods to replenish your anti-oxidant levels. These natural hangover saviours also contain more potassium than a banana- along with calcium, phosphorus, magnesium and sodium, to help replace all those essential electrolytes we so willingly flush out!

So this weekend, enjoy your favourite tipple knowing that coconut water will be there to comfort you the following morning!

See more of the amazing benefits of coconut oil here!

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03 Feb Carrot Cake Oats


We want to thank our fantastic contributing chef’s Heather & Hannah (@Fresheather) for making it acceptable to enjoy the sweet taste of carrot cake for breakfast! This heavenly bowl of Carrot Cake Oats is spiced with cinnamon and sweetened with coconut sugar to keep us smiling and satisfied for hours! The dreamy dish can be whipped up in a matter of minutes & only requires six ingredients, but the best part is it actually tastes like a creamy piece of carrot cake! Morning time just became our new best friend.

What you’ll need:

- ½ cup of oats
- 1 medium carrot, grated
- 1 cup almond milk
- 3 tablespoon coconut sugar
- 1 teaspoon cinnamon
- A pinch of nutmeg


Let’s get started!

1. This ones nice & easy – simply combine all your ingredients in a saucepan, bring to the boil then stir for a couple of minutes until nicely combined and cooked through!
2. Top with something delicious (we strongly recommend a sprinkling of coconut sugar or a drizzle of coconut syrup!)

See more delicious recipes here!

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29 Jan Super Green Cauliflower Rice & Pea Curry

This gorgeous cauliflower rice and pea curry from the amazing Niki (@rebelrecipes) is quick, simple and completely delicious – basically everything we ask for in a Monday night meal! As the colour suggests, the dish is packed with superfood goodness, nourishing your body with iron from the spinach, vitamin C from the cauliflower and protein from the peas! Plus by frying with our organic coconut oil you can rest assured that your meals are sizzling in the healthiest fat possible! As you already know, coconut oil has a smoke point of 350°F/175°C and unlike many other oils it is non-toxic when heated. So why not treat your body to this completely healthy green curry, delicious on its own or accompanied by your favourite flatbreads!

What you’ll need:

For the paste:
- ½ green chilli
- A pinch asafoetida
- 1 tablespoon coconut oilAdd to cart
- 1 bunch spring onions, chopped
- 1 bunch coriander, including stalks
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric
- 1 knob ginger
- 2 tablespoon olive oil
- 4 cups spinach
- 4 garlic cloves

For the curry:
- A pinch of black pepper
- Juice of ½ lemon
- 1 small head cauliflower, grated
- 1 teaspoon chilli flakes (optional!)
- 1 teaspoon Himalayan salt
- 2 cups frozen peas
- 2 tablespoon coconut milkAdd to cart
- 3 cups water


Let’s get started!

1. Begin by blitzing all the paste ingredients together in a food procesor.
2. Next, pop your paste in a frying pan with a tablespoon of coconut oil and fry on a low heat for 5 minutes.
3. Throw in your water and cauliflower then stir well and simmer for 30 minutes until the cauliflower is soft and cooked through.
4. Time to chuck in the peas, coconut milk, lemon juice, salt, pepper and chilli flakes. Then stir until nicely combined and simmer for a couple of minutes until the peas are heated through.
5. Dig in!

 

See more recipes here!

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28 Jan National Breakfast Week

It’s NATIONAL BREAKFAST WEEK! Yes, that means expect even more perfectly positioned pictures of avocado toast and smoothies than usual! The purpose of the campaign is to raise awareness of the importance of a good breakfast to kickstart your day. Despite it being considered the most important meal of the day, around 2/3rds of Brit’s admit they skip breakfast! So to celebrate the campaign, we’ve compiled a delicious list of some of the best coconut-based brekkies that will get you springing out of bed and dancing into work!

1. Porridge
Combat these cold, wintery mornings with a warm, toasty bowl of energy packed porridge! Not only will these powerful little oats carry you through to lunch, they’re also a fantastic source of fibre, potassium and vitamins. For a sweet caramel twist add a sprinkle of coconut sugar or a drizzle of coconut syrup, or why not add a splash of colour to your bowl with your favourite fruits!

Coconut Banana Porridge

Niki’s (@rebelrecipes) scrumptious Coconut & Banana Porridge will put a spring in your step!

2. Granola
Who doesn’t love granola? Those sweet, crunchy little clusters. Those juicy raisins and protein-rich nuts. And the coconut, oh, the fresh, crisp coconut! Granola is jam-packed with slow releasing oats and fibre but unfortunately most shop bought cereals are also heavily processed, loaded with sugar and likely to leave you feeling sluggish by 11. So why not make make your own? It’s so deliciously easy to make, plus it wont hurt your already sensitive purse and best of all, it will leave your home smelling like heaven! The flavouring possibilities are endless; from savoury to sweet, and fruity to spiced, so get creative and feel empowered! It’s time to take charge of your granola destiny!

Coconut Granola

Kelly’s (@eatpraycook_) Coconut Granola is filled with nutritious nuts and a yummy crunch!

3. Smoothies
In the midst of this bleak January why not take a sneak peek of the summer sunshine with a bright, colourful and nourishing breakfast smoothie! Loading up on fruit and vegetables first thing in the morning is an excellent way to kickstart your metabolism and set you up for a great day’s work!

Coconut Bircher Muesli

Maxine’s (@maxineali) Overnight Coconut-Bircher Smoothie is creative and healthy!

4. Oat Bars      
This one’s for those of you who approach breakfast with a grab and run manner! Oat bars are a fantastic way of getting that on the go energy boost and are filled with goodness! Plus they’re so simple to make and can be easily adapted to fit your taste. They’re also dangerously tempting when dipped in a jar of our scrumptious coconut jam!

Kelly's Apple and Beet bars

Kelly’s (@EatPrayCook) Apple & Beet Oat Bars are a delicious mix of chai, cinnamon, coconut & apple!

5. Breakfast Pizza
Forget the typical cheese and tomato pizza, this super-healthy breakfast pizza is completely natural, gluten free, and packed with fruity goodness! The oat and banana base is packed with soluble fibre to keep you fuller for longer, which some suggests as an aid to quit snacking and support weight loss!

Coconut Pizza

Make mornings delicious with Hedi’s (@hedihearts) healthy Breakfast Pizza!

6. Pancakes
Pancakes, the queen of the tasty breakfast foods, are not only a delicious reason to get out of bed, they can also be highly nutritious and filled with natural goodness! With endless flavouring possibilities, pancakes can be as healthy or indulgent as you like! For example, using whole wheat flour will increase the levels of calcium, iron, phosphorus and riboflavin whilst still being as delicious as ever. So get adventurous and make early mornings your new best friend!

Coconut Organce Pancakes

Nothing says ‘good morning’ like a big stack of Fresh Heather’s (@fresheatherChocolate Orange Pancakes!

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22 Jan We’re in Fenwick!

We’re super excited to have recently launched into Fenwick’s headquarters and original store in Newcastle! To mark the occasion Coconut Merchant took a little trip to the lovely city to share some coconut love with the people of Newcastle. The department store is widely regarded as one of the most luxurious in the UK, so we were delighted to see our coconut jam, coconut oil, coconut syrup and coconut butter, taking pride of place in the food hall!

We spent two days sharing the wonders of the coconut with Fenwick’s lovely customers – some coconut loyals, others coconut newcomers intrigued by their amazing health benefits!  We met some fantastic people and received some great feedback- particularly on the amazing caramel smoothness of our 100% coconut jam! This is one of our favourite parts about being part of the Coconut Merchant team: we love nothing better than seeing someones eyes light up when they try our products for the first time!

So if you’re headed to Fenwick’s to shop clothes, homeware, food, or just to ogle at their amazing array of cakes, make sure you check out our range of coco-goodies!

Thanks for having us, Fenwick Newcastle! It was an absolute pleasure and we hope to visit again soon!

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22 Jan Homemade Bounty Bars


There are few things in life we love more than the dreamy combination of coconut and chocolate, so naturally we were extremely excited by this weeks #cococreation! The lovely Agata’s (@AgataPokutycka) homemade Bounty Bars are the perfect sweet treat for coconut addicts everywhere! With a 100% coconut filling and no unnatural sugar, the only naughty part to these treats is the chocolate coating (which can be as naughty or forgiving as you like!). The recipe only requires 4 ingredients and couldn’t be simpler so lets get cooking, eating and sharing!

What you’ll need: 

For the coconut centre:
- 175g desiccated coconutAdd to cart
- 4 tablespoons coconut syrupAdd to cart
- 1 tin coconut milkAdd to cart

For the chocolate coating:
- 200g of your favourite chocolate (dark or milk!)


Let’s get started!

1. Crack open your tin of coconut milk, making sure it’s not been shaken, then carefully pour out the watery liquid at the top so you’re only left with the thick, white and creamy coconut milk!
2. Next, empty your tin into a mixing bowl and add your desiccated coconut and coconut syrup, then mix until well combined!
3. Time to separate your mixture into 8 or 16 equally sized balls (depending on whether you want large or fun-sized bounty bars!), then place on a baking tray and mould into the classic bounty shape!
4. Pop your coconut bars in the fridge to chill for an hour and relax!
5. After 50 minutes, move onto melting your chocolate using either a double boiler or your microwave, making sure it’s not overdone or lumpy!
5. Finally, using two forks, dip each coconut bar into the melted chocolate, then place them back on the tray and in the fridge to set.
6. Time to enjoy your delicious creations!

 

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20 Jan Berry Good Smoothie


Despite an abundance of post-Christmas-indulgence vows to improve our health and well-being, January is making it very hard for us. Gloomy mornings, persistent rain, general artic conditions and an increasingly flimsy purse seem intent on turning our New Years resolutions into whimsical dreams – so this week we decided to take action!

Kelly’s (eatpraycook_) fantastic berry smoothie is the perfect daily boost of positivity to keep us energised and on track! Packed full of electrolytes, protein, antioxidants, and fibre, this smoothie can be enjoyed as an invigorating breakfast drink, a delicious post workout reward or as a healthy snack to keep you fuelled morning, noon and night! Plus, with only 5 ingredients, this delightful smoothie won’t break the bank and can be whipped up in minutes. Shall we get blending?

What you’ll need:

- 2 generous handfuls (approx 150g) frozen berries
- ½ banana
- ¾ teaspoon spirulina powder
- 200ml coconut waterAdd to cart
- bee pollen (to top!)


Let’s get started!

1. Super easy! Just whizz everything together in your blender, top with the bee pollen, and enjoy!

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18 Jan Chocolate Covered Coconut Caramel Patties


As nice as it would be to stick to our New Years resolutions, sometimes it’s just too hard, sometimes a little treat is absolutely necessary. So we figured if you’re going to momentarily cave, you may as well do it properly with these scrumptious and extremely chocolatey Coconut Caramel Patties from our lovely contributing chef Rachel (@rawberryfields). The good news is Rachel has ingeniously swapped all the usual ingredients for healthier alternatives (like our beloved coconut friends!), meaning we don’t need to feel quite as guilty! The recipe will make enough for ten people to enjoy- so why not spread the coconut love and share these sweet treats with your family, friends or work mates this January!

What you’ll need:

For the Coconut Cream Pattie layer:
- 3-4 tablespoons coconut syrupAdd to cart
- 1½ cups (150g) unsweetened desiccated coconutAdd to cart
- 150g coconut cream
- 1-2 tablespoons coconut oil (or coconut butter), meltedAdd to cart

For the Date Caramel layer:
- 1 cup (approximately 200g) Medjool dates (ideally these should be soaked for an hour before)
- 2 tablespoons coconut oil, meltedAdd to cart
- 1-2 tablespoons warm water
- 2-3 tablespoons maple syrup
- 60g almond butter

Raw Chocolate Layer:
- 160g liquid cacao butter
- 10-11 tablespoons cacao powder
- 6 tablespoons maple syrup (or just enough to satisfy your sweet tooth!)
- Coconut snack chips (to decorate!)Add to cart


Let’s get started!

Coconut Cream Pattie Layer:
1. Begin by combining your desiccated coconut, coconut syrup and coconut cream in a large bowl.
2. Next, add your melted coconut oil and mix well until you have a sticky mixture.
3. Now, roll the mixture into 10 evenly sized balls and place them on a baking tray lined with greaseproof paper.
4. Time to make your balls into patties! Using the palm of your hand flatten each ball, and mould into cookie shapes, making sure the surfaces and edges are nice & smooth!
5. Pop your baking tray in the freezer and move onto the date caramel layer.

Date Caramel Layer
1.Throw all your ingredients, except the water, in a food processor and blitz until you’re left with a sticky paste.
2. Next, add 1 tablespoon of water to the food processor and blitz again. (Add one more tablespoon if necessary!)
3. When satisfied with your caramel mix, plop 1 generous tablespoon in the middle of each coconut pattie then flatten and smooth the caramel mixture over each pattie. (Tip: Dip your fingers in a bowl of lukewarm water and shake off any excess drips before beginning, this will make it easier to smooth the caramel).
4. Pop your baking tray back in the freezer whilst you prepare the raw chocolate layer!

Raw Chocolate Layer
1. Begin by combining your cacao powder and cacao butter into a smooth, creamy mix.
2. Next, stir in your maple syrup, making sure your mixture is nicely combined.
3. Time for your masterpiece to come together! Remove your baking tray from the freezer and carefully coat each pattie in your chocolate mixture.
4. Decorate by popping some coconut snack chips on top of each pattie and drizzle the remainder of the chocolate over your tray!
5. Finally, place your goodies back in the freezer for a further 10 minutes before digging in! (If you manage to resist eating all your delicious creations at once, they can be stored in an airtight container in your fridge for a week!)

 

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13 Jan Natural DIY Coconut Deodorant

Keep your underarms happy and odour-free with our DIY completely natural coconut deodorant!

Not convinced? Don’t worry, we were a little sceptical too, but it turns out shop-bought deodorants and antiperspirants could be exposing our precious bodies to some extremely destructive chemicals. In fact, most deodorants we use contain aluminium, a known neurotoxin (a substance that is poisonous or damaging to nerves or nerve tissue), as well as up to 20 other toxic ingredients. (http://bit.ly/1mYkNUM) These harmful chemicals and synthetic preservatives have been linked to allergic reactions, Alzheimers, and even breast cancer in women. (http://bit.ly/1N7fVS1) Plus, by clogging up our sweat glands to prevent us from sweating at all, antiperspirants could actually be interfering with one of our body’s best ways of detoxifying. One research study concluded, “Sweating deserves consideration for toxic element detoxification.” (http://bit.ly/1mVjohh) Deodorants on the other hand, work by simply neutralising the smell of the sweat, instead of completely preventing it – better, but many are still packed with nasty ingredients. Luckily this completely natural deodorant will keep you fresh and odour free without exposing your precious body to any questionable substances! It may require a little more effort than grabbing a deodorant or antiperspirant in your local chemist, but the good news is it will last a whole lot longer and, most importantly; it will keep you naturally fresh!

What you’ll need:

- 3 tablespoons coconut oil Add to cart
- 2 tablespoons shea butter
- 3 tablespoons baking soda
- 10-15 drops of essential oil (optional)
- 2 tablespoons arrowroot (optional)
- A small glass mason jar


Let’s get started:

1. Begin by melting your coconut oil and shea butter in a heatproof bowl over a simmering pot of water.
2. When melted, carefully remove your bowl from the pot and add in the baking soda and arrowroot then mix until well combined.
3. Now add in your favourite essential oils (if you opted to include them!).
4. Finally, transfer your mixture into a glass mason jar (or any container) ready for use. To apply, simply swipe two fingers into your sweet smelling mixture and gently run on your underarms! As with most deodorants, it’s best to wait a couple of minutes before dressing.

Time to enjoy fresh underarms with your homemade & healthy alternative to deodorants!

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12 Jan Thai Green Vegetable Curry with Courgetti


The lovely Niki (@RebelRecipes) has provided us with a recipe that is guaranteed to make our ambitious January goals a lot more achievable! In just 20 minutes, this deliciously simple Thai Green Curry can be whipped up and served as a completely healthy meal for 2! Who said healthy eating takes too much time? This recipe uses courgetti instead of noodles, and is jam-packed with coconutty goodness, making it both incredibly light and nourishing. So, this January you can get back on track without spending your entire night peeling, chopping and cooking, in the kitchen! Shall we get started?

What you’ll need:

For the thai paste (optional):
- 1 stalk lemon grass
- 4 shallots
- 1 cup fresh coriander
- A handful fresh basil
- 2 chopped kafir lime leaves
- 4 cloves garlic
- 1-3 chillies
- 1 thumb size piece of ginger
- Juice of 1 lime
- 1 tablespoon coriander
- 1 tablespoon cumin
- 2 tablespoons tamari
- 1 teaspoon sea salt
- ½ teaspoon sugar

For the curry:
- 1 tablespoon coconut oil Add to cart
- 1 knob ginger, grated
- 1 can (400ml) coconut milkAdd to cart
- 1 cup sugar snaps, sliced lengthways
- 1 cup babycorn sliced lengthways
- 2 cup mushrooms, sliced
- 1 generous handful coriander, chopped
- 2 courgettes, peeled into spaghetti length strips or spiralised then blotted with paper towel to remove excess water
- 2 cups spinach, finely chopped
- 2 tablespoons tamari

To finish (optional):
- Spring onion, sliced
- Peanuts, crushed
- A sprinkling of coriander


Let’s get started!

1. If you choose to create your own thai curry paste, simply throw all ingredients into a food processor and blitz to create a paste!
2. Begin by frying your coconut oil and curry paste (homemade or shop-bought) in a saucepan for a couple of minutes, until aromatic.
3. Next, add your ginger and fry for another minute.
4. Time to throw in your coconut milk and various vegetables. Simmer altogether for 2-3 minutes then chuck in your coriander, spinach and tamari.
5. Before serving, either add your courgetti to the saucepan or fry in oil for a couple of minutes before dishing out.
6. Finally, for added deliciousness top with crushed peanuts, coriander and spring onion.
7. Serve and enjoy!

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08 Jan Rice Pudding


A steaming bowl of traditional rice pudding has to be one of the most comforting things on earth, and Harriet Emily’s adaptation is no exception! This quick and easy recipe is spiced with nutmeg and cinnamon to keep you warm through the colder months, and filled with lots of coconutty goodness! Healthy substitutions like coconut milk and low GI coconut sugar give this dessert an irresistibly smooth caramel consistency – it’s sure to become a (natural and healthy!) family favourite.

What you’ll need:

- 1 tin (400ml) coconut milkAdd to cart
- 1 ⅔ cups (410 ml) rice milk
- ½ cup (105g) pudding rice
- ⅓ cup (55g) coconut sugarAdd to cart
- ¼ teaspoon vanilla powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon


Let’s get started!

1. Begin by preheating your oven to 180 degrees Celsius/356 degrees Fahrenheit.
2. Next, throw all your ingredients into a large heatproof dish with a lid, and whisk until well combined! (Don’t panic if you’re coconut milk is slightly separated, it will naturally combine together as your pudding cooks!)
3. Pop the lid on your dish and cook in the oven for around 1 hour and 10/20 minutes! Check and stir every 30 minutes, then more frequently in the final 30 minutes to prevent your yummy dessert from overcooking!
4. When your pudding is nicely cooked, remove it from the oven and stir!

Tip: Try your scrumptious rice pudding with your favourite fruits or ice cream for added deliciousness!

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07 Jan Coconut Oil & Lemon Water

Trying to wean your body off coffee? Detox your way to health and happiness? Or reverse the damage of another deliciously overindulgent Christmas? Start your morning with a cup of hot water infused with fresh lemon juice and a spoonful of coconut oil! This simple but highly beneficial detoxifying drink is a great way to get on track with your health goals, whatever your motivations may be.

To detox!
This tangy concoction will help detox your precious body every day, and best of all, it doesn’t require you to make any ambitious changes to your usual diet. Lemons are citrus fruits but when lemon juice has been fully metabolised and digested by the body, its effect is alkalizing and therefore raises the pH of the body. As nutritionists have suggested, an alkaline body is a healthy body – and while the lemon is aiding pH balance, our delicious coconut oil will be on hand to help flush the body of toxins!

 To boost your immune system!
Squeezing the juice from one lemon will provide you with 18.6 milligrams of Vitamin C, helping to make sure that your body is fit to fight off colds and infections! The natural properties of coconut oil, including medium chain fatty acids and monolaurin are also believed to be excellent for boosting immunity.

To promote natural weight loss!
While the lemon juice helps fight off hunger pangs, our coconut friends could help to boost your metabolism and keep your energy levels up! Lemons contain pectin fibre, which is suggested to curb cravings and suppress your appetite! Coconut oil on the other hand, is composed of medium-chain fatty acids, which are transported directly to your liver to be used as energy, instead of being stored as fat. Researchers suggest that by recruiting fat cells and encouraging fat burning our body’s immune system is cranked up a notch and essentially turns into a fabulous fat burning machine!

To encourage healthy digestion!
Studies have shown that the lemon juice in your morning mug can aid digestion as well as gently flush toxins and waste in the digestive tract and help to reduce nasty signs of indigestion such as bloating and heartburn.

To achieve clear and radiant skin!
Coconut oil has been suggested to have both antibacterial and antifungal properties, which is key for maintaining clear skin. It’s also able to penetrate deep into the body tissue due to its small molecular structure, meaning your body will be moisturised from the inside out! Meanwhile the natural properties of lemon will help your skin look hydrated, radiant, and youthful – winning all around!

 

Find out more of the fantastic benefits of coconut here!

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06 Jan Coconut Milk, Pea and Basil Soup


Our wonderful contributing chef Hedi (@hedihearts) has generously supplied us with this deliciously refreshing and completely healthy soup – just what we need to get us back on track after the many festive feasts! This quick and simple recipe is filled with our coconutty goodness and, costs less than £2! Why not inject some excitement into your first week back at work by swapping your sandwiches for this scrumptious soup and start January the healthy way!

What you’ll need: 

- 1 tablespoon coconut oilAdd to cart
- ½ onion, diced
- 1 tin coconut milk Add to cart
- 3 cups frozen or fresh peas
- handful fresh basil leaves
- salt and pepper to taste


Let’s get started!

1. To begin, grab a pot and fry your onions in coconut oil over a medium heat, making sure to cover with a lid and stir until they are nicely softened.
2. Next throw in your peas, garlic, salt and pepper then fry for a further 2 minutes.
3. Time to add your coconut milk and basil leaves, then allow to cook until the peas are soft.
4. Next, empty the contents of your pot into a food processer and blitz until your mixture is smooth and creamy. (You can choose to add water if your soup is too thick for your liking!)
5. Finally, season to taste and enjoy!

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29 Dec Christmas Cinnamon Almonds


The Christmas party season is now upon us, and whether you’re hosting or visiting, a collection of pre-prepared, guest-pleasing Christmas nibbles will be a great time- saver! These delicious Christmas Cinnamon Almonds from Sophie and Gracie Tyrell (@Squirrel Sisters) are the perfect accompaniment to your festive drink of choice! Featuring coconut oil and coconut sugar, these tasty little nibbles are a great way to incorporate coconut products into your baking! Best of all: the cinnamon spices will leave the sweet smell of Christmas wafting through your home! Shall we get cooking?

What you’ll need:

- 1 cup almonds
- 3 tablespoons coconut oilAdd to cart
- 3 tablespoons coconut sugarAdd to cart
- 3 tablespoons ground cinnamon
- 1 level teaspoon maple syrup (optional depending on how sweet you like your treats!)


Lets get started!
1. Begin by heating your oven to 200 degrees Celsius (392 degrees Farenheit).
2. Next, pour your cup of almonds onto a baking tray and pop in the oven for approximately 7 minutes.
3. Whilst your almonds are heating in the oven, throw all your other ingredients in a mixing bowl.
4. When its time, remove your almonds from the oven and throw them into your mixing bowl (the heat from the almonds will melt your coconut oil nicely!), and mix until all your ingredients are well combined.
5. Finally, allow your almonds to cool slightly on your baking tray then pop the tray into the freezer for approximately 3-5 minutes to cool further.
6. Dish your almonds into a bowl and enjoy with your favourite festive tipple!

 

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21 Dec Gluten and Dairy Free Mince Pies


There’s nothing quite like a traditional mince pie to get you in the festive spirit! Delicious heated on the fire and accompanied by your favourite festive tipple, this gluten and dairy-free mince pie from the fantastic Vicki (@freefromfairyis a tasty treat for all to enjoy! These scrumptious little pies are filled with coconutty goodness, providing an excellent opportunity to get experimenting with nutritious coconut products! Let’s get cooking and spread the Christmas cheer!

What you’ll need: 

For the mincemeat
- 30g coconut oilAdd to cart
- 40ml water
- 300g clementines
- 100g dried cranberries
- 60g chopped walnuts
- 25g coconut sugar
- 20g chopped crystallised ginger
- 1 teaspoon mixed spice
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 2 cloves
- 1-2 tablespoon gin (optional!)

For the pastries
- 100g walnuts
- 1 tablespoon coconut flourAdd to cart
- 1 medium free-range egg
- 1 tablespoon ground flax seed
- 15g coconut oil, meltedAdd to cart
- ¼ teaspoon bicarbonate of soda
- 1 tablespoon cocoa powder (optional)
- 2 drops stevia (optional)


Let’s get started!

 For the mincemeat:
1. To begin, throw your chopped walnuts into a medium sized pan and lightly toast on a medium heat for approximately 10 minutes (or until they begin to change colour slightly!)
2. Whilst your walnuts are heating, grab a bowl and throw in the zest of one clementine.
3. Peel and chop the rest of your clementines and add them to the bowl!
4. Now, empty your bowl of clementine flesh and zest into the pan of walnuts along with all other ingredients, except the cranberries!
5. Next, remove the cloves, throw in your cranberries, and give it a good stir. Then pop the lid on and leave to simmer for 10 minutes!
6. Take your pot off the heat & stir in the gin (if you’ve chosen to include it!)
7. Once cooled, pop your festive mixture into vintage glass jars and store in the fridge until its mincemeat time!

For the pastries
1. Begin by blending all your ingredients in a food processor until you have a dough-like consistency. (If you have chosen to skip the stevia and cocoa powder, add some extra walnuts to make sure your mixture is well bound together! Alternatively, if you have opted for another sweetener, reduce the amount of walnuts – basically just aim for a pastry like dough!)
2. Remove the dough from your food processor and wrap it in clingfilm.
3. Next, pop your dough in the fridge for at least 30 minutes; this will make your dough less sticky and more workable.
4. Once your dough is nicely cooled, remove it from the fridge. Then take a small piece of dough (about the size of a walnut!), roll it into a ball and press into a hole in a muffin tray, ensuring it covers the entire hole!
5. Repeat to fill your muffin tray (approximately 10 small pastry pies!)
6. Bring in the mincemeat! Fill each pastry with your mincemeat mix and bake at 190 degrees Celsius (170 degrees Celsius for fan oven) for approximately 20 minutes, or until nicely cooked through!
7. Pair with ice cream & dig in!

 

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19 Dec Warming Winter Hot Chocolate


The amazing Rachel of Rawberry Fields has gifted us with what might be the most delicious, guilt-free, hot chocolate we have ever seen – just in time for Christmas! As always, this delightful recipe is packed with fabulous healthy ingredients. It’s sweetened with our coconut sugar and coconut syrup, which are packed with nutrients and natural health benefits, with no preservatives and a lower Glycemic Index (GI) than typical sugar, bee honeys and syrups. So wrap up warm and cosy and enjoy the cold winter nights with this deliciously indulgent treat!

What you’ll need:

- 1 cup (250ml) of Alpro Oat Original (or whichever milk you prefer!)
- ½ teaspoon vanilla bean paste (or vanilla extract)
- A pinch of cinnamon
- 1 heaped tablespoon of raw cacao powder
- 1-2 teaspoon of coconut sugar (depending on how sweet your tooth is!)Add to cart

For the topping (optional)
- Coconut SyrupAdd to cart
- Whipped cream (vegan if you like!) or whip your own coconut cream!
- Raw chocolate shavings


Let’s get started!
1. Pop your milk, vanilla, cinnamon and cacao into a small pot and heat on medium low temperature. Make sure you stir your concoction frequently to ensure all ingredients are nicely combined and not overheating!
2. Next throw in your coconut sugar and continue to stir over the heat for a further 1-2 minutes.
3. To finish, pour your mixture into your favourite mug and top with whipped cream or whipped coconut cream, coconut syrup and chocolate shavings!
4. Finally, lick your lips and tuck in!

 

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16 Dec 100% Natural Coconut Oil Lip Balm


You already know all about the beauty benefits of coconut oil for oral health, luscious locks, shaving, or as an all over body moisturiser, so this time we thought we’d show you how to use our little coconut friends to make a soothing lip balm! This DIY Coconut Oil & Lime Lip Balm from the lovely Harriet (@_harrietemily) is packed with coconut oil to keep your lips hydrated all winter long! Using just five ingredients, this recipe is quick and easy to whip up, and completely natural! Plus, once you’ve mastered this custom lip-balm you can modify the ingredients for various scents or even add a few drops of essential oil for enhanced therapeutic effects! One batch will fill up to six 15ml tins. So, shall we get mixing?

What you’ll need: 

- 3 tablespoons coconut oilAdd to cart
- 2 tablespoons carnauba wax
- 1 tablespoon mango butter
- 1 teaspoon Vitamin E oil
- 1 teaspoon lime oil


Let’s get started!

1. Begin by pouring some water into a large pan over a medium heat.
2. Pop a heatproof bowl on top, making sure it’s not touching the water!
3. Next, throw all your ingredients into the bowl and stir until all ingredients are melted and nicely combined. Then remove from the heat.
4. Leave your concoction to cool for around 1 minute, and then spoon the mixture into your awaiting tins!
5. Finally, pop your tins into the fridge and allow around 1 hour for your lip balms to set.
6. Remove from the fridge, apply to lips and await smooth, glossy lips! (Your lip balms will be happy stored at room temperature!)

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16 Dec christmas pudding truffles


Give the sweetest gift this Christmas with these decadently divine Christmas Pudding Truffles from our fantastic contributing chef Vicki (@Freefromfairy). The recipe is free-from gluten, dairy, egg, and soya; and they’re also deliciously paleo! Even if you’re not a huge fan of traditional Christmas pudding, we believe these bite-sized beauties – coated with chocolate and bursting with coconutty goodness – will leave you wanting more! These delectable little treats are just waiting to be wrapped up, ribboned and sent on their jolly way to your loved ones this Christmas! So, let’s get mixing!

What you’ll need:

For the Truffle Filling
- ¼ teaspoon ground cinnamon
- ¼ teaspoon gound ginger
- 100g dried, pitted prunes
- 32g raisins
- 70g almonds (flaked or whole!)
- A pinch of nutmeg
- Zest and juice of ½ a clementine

For the Chocolate Shell
- 10g Coconut OilAdd to cart
- 50g dark, dairy and sugar free chocolate


Let’s get started!
1. Begin by throwing all ingredients, except from the chocolate into a food processor and blitzing until you have a smooth paste. (You may need to pause now and again to scrape down the sides in order to get it lump-free.)
2. Now, pop your mixture in the freezer for 10 minutes, this will make it easier to work with.
3. After 10 minutes, remove your mixture and hand-roll it into approximately 20 bite-sized balls.
4. Pop your balls back into the freezer for a further 10 minutes whilst you prepare your chocolate coating.
5. Break your slab of dark chocolate into small pieces and place in heatproof container. Time to add the coconut oil!
6. Now, you can choose to either slowly melt your chocolate by microwave (15 seconds, then stir!) or place it over a pan of simmering water.
7. Remove your truffle balls from the freezer and roll them in your deliciously melted chocolate mixture until they are fully coated!
8. Carefully pop your truffles on a plate and refrigerate until the chocolate has hardened.
9. Time to enjoy your festive treats -try not to devour them all yourself!

 

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11 Dec CHOCOLATE AND PEANUT BUTTER FUDGE


This wonderful #cococreation was submitted to us by Protein Chef (@Protein_Chef), a lovely protein packed food blogger, intent on creating healthy alternatives of all our favourite foods! Check out her website and twitter pages for lots of delicious meals with muscle!

This scrumptious recipe has been ingeniously adapted to replace all the typical nasties, like cream and butter, with our favourite superfood (coconut, of course!) and nutritious protein. Studies have that shown that a diet, low in carbs and high in protein can effectively burn fat and aid weight loss- so you can definitely feel good about these indulgent bites! This recipe should make around 10 nicely sized chunks of deliciousness, so why not pop a batch in a Christmas gift box for your keen fitness friends! Shall we get baking?

What you’ll need:

- 30g Vanilla whey protein
- 30g Chocolate whey protein
- 2½ tablespoons (40g) Coconut Oil Add to cart
- 20g White chocolate peanut butter
- 20g Chocolate peanut butter
- 15g Dark chocolate (if you want to add a little extra indulgence!)

Let’s get started!
1. Grab a small microwavable bowl and throw in 20g of your coconut oil and 20g white chocolate peanut butter.
2. Now pop the remaining 20g coconut oil and your 20g chocolate peanut butter in a second microwaveable dish
3. Microwave both bowls for 30 seconds each, until the coconut oil has melted and the peanut butter is soft.
4. Next, add your vanilla protein powder to your white chocolate mixture and your chocolate protein powder to your chocolate mixture.
5. Mix them both until you have a paste and refrigerate for 15 minutes.
6. When this time is up, grab one of your bowls and pour the mixture evenly onto a tray lined with non-stick baking parchment.
7. To create a nice even layer of chocolatey goodness, grab a knife and gently even out your first layer until it’s around 3cm thick.
8. Pour your second bowl of mixture ontop and spread it out evenly.
9. Time to pop it in the fridge and patiently wait for at least 30 minutes!
10. Whilst you wait, melt your dark chocolate in the microwave, ready to pour over your fudge once it’s refrigerated.
11. Finally, drizzle your melted chocolate over the top of your fudge and pop it back in the fridge to allow your chocolate to harden.
12. Divide your delicious fudge into nicely sized chunks and enjoy!

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10 Dec Coconut Oil Body Butter


As delicious as this sounds, we must clarify- it is meant for your body!

Unfortunately along with all the festive cheer, this cold and dry wintery weather puts brings great suffering to your precious skin. Luckily, we have the answer to keeping your skin soft all winter. This whipped coconut body butter is completely natural, richly moisturising and as an added bonus, it will leave you smelling like chocolate – what more could we ask for? Unlike, lotions and moisturisers, body butter contains no water, meaning it will take longer to sink into the skin (without being greasy), and moisturise to a deeper level.

The key ingredient is – you guessed it- coconut! Among the many benefits of coconuts, studies have shown its value in minimising water loss and increasing hydration in desperately dry skin. You’re skin will adore you for this, and so will your bank balance- with our step-by step instructions of how to make your own!

This blissful body butter also makes an excellent festive gift – just pop it in a vintage jar, with a ribbon on top and you have the perfect homemade gift to keep your friends and family winter-proof! Shall we get started?

What you’ll need:

- ¼ cup coconut oilAdd to cart
- ¼ cup cocoa butter
- 15 drops essential oil (pick your favourite scent or if you prefer - make it unscented!)
- ¼ cup shea butter
- ¼ cup sweet almond oil



Let’s get mixing! 

1. Begin by mixing the coconut oil, coconut butter, shea butter and sweet almond oil in a medium sized pot.
2. Gently heat on a low-medium temperature until your ingredients have melted.
3. Once your ingredients have turned to liquid, turn off the heat and leave your mixture to set slightly. To test – stick your finger/a utensil in and make sure it holds the space once removed.
4. Once your concoction is partly set, drop in your essential oils then either combine by hand or with your food processor until you have a velvety smooth mixture with stiff peaks.
5. Transfer your mixture into a dressed up recycled jar. Your delightful body butter can be stored at room temperature, however if you find it turning slightly liquidy again, just re-whisk!

Enjoy your silky, smooth skin!

 

 

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07 Dec Raw Cinnamon Caramel Apple Rolls


Christmas is coming and that means lots of unexpected visitors! Luckily, our wonderful contributing chef Rachel (@rawberryfields) has provided us with a scrumptious recipe that can be easily stored until those festive revellers come knocking! These tasty little swirls are oozing with a sweet date caramel filling and juicy apple pieces, making them completely irresistible and most importantly, completely healthy! The recipe requires no baking and only takes around 45 minutes so you’ll be enjoying these moreish treats in no time! Plus, these little bites are vegan, gluten free and filled with all the goodness of our coconut friends! How could you possibly resist? Lets get baking!

What you’ll need:

For the caramel apple filling
- 1 apple (choose your favourite sweet variety)
- 10 pitted Medjool dates (approximately 200g)
- 2 tablespoons slightly warm water
- 1 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 3 tablespoons coconut syrupAdd to cart
- A pinch of pink Himalayan salt

For the raw dough
- 2 tablespoons coconut syrupAdd to cart
- 7 pitted Medjool dates
- ¼ cup (40g) ground almonds
- ¾ cup (82g) pecans
- ¼ cup (42g) ground flaxseed


Let’s get started!
For the caramel Apple Filling
1. Peel your apple and cut out the core.
2. Pop your apple in a food processor and blend until it is chopped into small pieces. Then throw your chopped apple into a bowl, and set to the side.
3. Pit your dates and throw them into the food processor along with the coconut syrup, vanilla, salt, water and cinnamon. Combine together until you have a smooth, velvety caramel mix.
4. Grab a bowl and throw your chopped apple and caramel mix in together. Time to get your hands dirty- combine the two together by hand!
5. Set aside and begin on the dough.

Raw dough
1. Begin by blitzing your pecans, flaxseed and ground almonds in a food processor until your left with a powdery flour.
2. Next, throw in your dates and maple syrup, and combine together into a sticky dough.
3. Wet your hands slightly, and roll the raw dough into a ball in your hands.
4. Roll your dough ball flat between two pieces of greaseproof paper until it is very thin.
5. Using a knife, cut off the rough edges of the dough to make a near square or rectangle shape. Set your excess dough to the side to be rolled out in the same manner.
6. Grab your caramel apple filling and spread a nice thin layer over the top of your dough. (Not too thick!)
7. Now, cut your dough into long, thin strips and carefully roll each strip into small cylinders. Make sure you tuck the inside end in tightly!
8. Finally, harden your rolls in the freezer for around an hour then cut each roll into smaller, flatter bite sized goodies!

Tip: For added deliciousness store your tasty little bites in the freezer in an airtight container. They can be enjoyed straight from the freezer or, if you prefer, allow them to rest for a couple of minutes before digging in!

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04 Dec Raw Key Lime Pies


Eat, drink, and be merry this December with these yummy raw key lime pies by our lovely contributing chef Niki (@rebelrecipes)! This recipe requires no baking and is completely healthy and clean, making Christmas over-indulgence even more acceptable! This ingenious recipe banishes all the empty calories and bad fats present in traditional key lime pies, yet manages to keep all the delicious, creamy goodness that makes the famous key lime pie so special. The recipe requires just 8 ingredients, including our yummy coconut butter and coconut syrup, so what are you waiting for- let’s get mixing!

What you’ll need:

For the base:
- 1 tablespoon chia seeds
- 1 cup medjool dates
- 1 cup almonds
- A pinch of sea salt

For the topping:
- Juice of 1 lime
- 2 tablespoons coconut syrupAdd to cart
- ½ cup coconut butterAdd to cart
- A pinch of sea salt
- ½ avocado
- Grated lime zest to sprinkle on top


Let’s get started!
1. Begin by blitzing your cup of almonds in a food processor until you are left with a fine crumb.
2. Next, throw in your medjool dates and mix until nicely combined.
3. Time to add your chia seeds along with a pinch of salt, then combine together one last time.
4. Grab a muffin tin and line six of the cups with small strips of baking parchment so your tarts can be easily removed.
5. Separate your base mixture between the six cups and press down with a spoon to ensure your base sticks firmly together. Use your spoon to create spaces in the middle of each for your yummy topping!
6. Pop your bases in the freezer to harden for 15 minutes while you whip up the topping!
7. Time to make your creamy topping! Blend all your ingredients together in the food processor for around 3-4 minutes, or until velvety smooth.
8. Divide your creamy topping between your six bases and pop the baking tray back in the freezer for a further 30 minutes.
9. Go on, dig in! What’s left over (if anything!) should be kept cool in the fridge until it’s time for round 2!

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30 Nov Clean Gingerbread Granola


Christmas is full of lovely, comforting smells; from fresh pine trees, to roasted chestnuts, and honey glazed ham bubbling in the oven, but few warm the house like the sweet smell of gingerbread spices. Our wonderful contributing chef Hedi (@hedihearts) has created a recipe that’s guaranteed to fill your home with Christmas spirit! Aside from being a wonderful home fragrance, this recipe tastes amazing and can be tackled by even the most novice baker! Plus, it is jam-packed with all the goodness of our coconut friend’s – what more could we ask for? Try this granola with yoghurt and winter fruits for a tasty December treat, or for an indulgent dessert, roll your granola in coconut jam and cool in the fridge before enjoying. ‘Tis the season to give into your sweet cravings after all! So, what are you waiting for? Let’s get cooking!

What you’ll need:

- ½ cup coconut oil (slightly melted)
- 1 tablespoon ginger powder (or more if you want it especially gingery!)
- 3 tablespoons coconut syrupAdd to cart
- ½ tablespoon nutmeg
- 2 teaspoons cinnamon
- ¼ teaspoon ground clove
- A pinch of salt
- 1 cup pecans
- 1 cup raw coconut chips (or toasted)Add to cart
- 3 cups oats
- ½ cup puffed buckwheat (rice or quinoa would also work)
- 1 cup pecans
- 1/3 cup dates (chopped)
- 3 tablespoons almond milk (or whichever milk you prefer)


Let’s get started!
1. Start by preheating your oven to 170 degrees Celsius (degrees Farenheit).
2. Next, in a large bowl mix your coconut flakes, pecans, oats, puffed buckwheat, and all your spices. Set aside.
3. Grab a separate bowl, and throw in your coconut oil, maple syrup, and milk. Whisk together until nicely combined then pour over your patiently waiting, dry mixture. Give it a good mix!
4. Now, line a baking tray with baking paper and evenly spread out your granola mixture, pressing down firmly to ensure the mixture sticks together.
5. Pop your baking tray in the oven and wait patiently for your mix to cook for approx 20 minutes.
6. After 20 minutes switch the oven off and let your granola sit for another 20 minutes. Tip: Leave the oven door slightly open during these 20 minutes to make your granola even more crunchy and clustery!
7. When your granola is completely cool, throw in your chopped dates.
8. Finally, its time to dig in! (Store what is left over in a sealed bag or airtight container.)

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27 Nov Chai Flapjacks


If you love flapjacks (who doesn’t?), you will love this! Our lovely contributing chef Pixie (Plant Based Pixie) has once again worked her magic, bringing us this amazingly scrumptious chai flapjack recipe that will be the perfect treat to help you through the struggles of winter. It’s packed with oats to provide you with that quick burst of energy when you need it most, as well as warming spiced cinnamon and all the goodness of our beloved coconuts! What more could you ask for? These guilt-free goodies take just 30 minutes in the oven, and one batch will make approximately 24 flapjacks, making them perfect to share with friends and family! Coconut lovers – let’s get making your new favourite snack!

What you’ll need: 

- 3 chai tea bags + 300mL boiling water
- 200g oats
- 2 tablespoons cinnamon
- 2 teaspoons baking powder
- a pinch of salt
- 6 tablespoons flour (both gluten-free and plain white work well)
- 200g pitted dates (if not using medjool soak in hot water for 30 mins)
- 10g fresh ginger (or 2 teaspoons ground ginger)
- 6 tablespoons coconut oilAdd to cart
- 4 tablespoons coconut syrupAdd to cart


Let’s get started!

1. Start by preheating your oven to 160 degrees Celsius (degrees Fahrenheit).
2. Steep your chai tea bags in boiling water for 20 minutes.
3. Now, mix your cinnamon, oats, baking powder, salt, flour, and ginger (if you’re using ground!) in a large bowl. Set aside.
4. Pop your dates, ginger (if fresh!), coconut oil, freshly-brewed tea, and coconut syrup in the blender, and pulse until smooth.
5. Add the wet ingredients to the dry, and stir until just combined. Taste to make sure you don’t need any extra sweetness – if you do, add more coconut syrup! The mixture should be sticky, not too runny, and as the coconut oil solidifies it’ll become stickier. 6. Line your baking tray with greaseproof paper and add a bit of coconut oil, then scoop on the mixture and level out.
7. Bake for 25-30 minutes!
8. Once ready, the outside of your flapjacks will be relatively hard, with a lovely soft inside!
9. Leave your delightful creations to cool for about 20 minutes, then enjoy!

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26 Nov Food Matters Live

We had a ball last week exhibiting at Food Matters Live, London! The exhibition was held in the Excel Conference Centre, which for three days became home to an exciting mix of over 400 organisations. This annual show is the UK’s first cross- sector event presenting several themed areas- including a Research Pavilion, Meet the Buyer, Free-from zone, Enterprise Zone, and International Innovators. We set up in the Enterprise Zone, amongst an exciting bunch of food and drink innovators!

Coconut-related jokes.

Coconut-related jokes

We had lots of fun at our stand, where we shared our love and knowledge of coconuts products with attendees. As usual, our Coconut Jam went down a treat- slathered on the fantastic Ugg Foods Chia Seed and Nut Bread, of course! We spent much of the time explaining to visitors that it really was 100% coconut (with a little added love obviously!). That’s the power of the coconut people! Our Coconut Snack Chips also claimed their fair share of attention. The biggest struggle was preventing the team from eating all the samples!

We had a fantastic time mingling with attendees, and exhibitors alike, and cant wait to do it all over again at the next show! Thank you to the event organisers for putting together such a great event (and for providing us with lots of wine!).

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25 Nov Coconut Flour Linseed Loaf

Our fabulous contributing chef Kelly Black (@eatpraycook) has provided us with a gluten-free bread recipe that definitely won’t disappoint! This lovely loaf is packed with linseed, our creamy coconut oil and coconut flour, as I’m sure you’ll agree, a winning combination! Baking your own loaf is such a rewarding and exciting thing to master, plus you just can’t beat the smell of a freshly baked loaf of bread wafting through the kitchen! So what are you waiting for? Final tip: make sure you are prepared with a jar of yummy coconut jam to slather on top of your perfectly baked bread!

What you’ll need:

- 40g coconut flourAdd to cart
- 2 tablespoons coconut oilAdd to cart
- 150ml water
- ½ teaspoon pink salt
- 3 eggs
- 120g linseed (flaxseed)
- 1 teaspoon bicarbonate soda


Let’s get started!
1. Begin by lining your loaf tins with baking paper. You can either use two small tins or one medium, whichever you prefer!
2. Throw all your ingredients into a food processor and blend until you have a thick, even consistency.
3. Leave for a few minutes to sit.
4. Pour the mixture into the tin(s) and grab a spatula to smooth out the surface. Tip: wet your spatula to stop it sticking!
5. Pop your tin(s) in to bake for 45 minutes at 175 degrees.
6. Transfer your beautifully baked bread to a rack to allow it to cool (and scent the kitchen!) before slicing up.
7. Enjoy with some scrumptious coconut jam, or your favourite topping!

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20 Nov Tofu Fried Rice

Looking for a quick & easy mid-week meal that is both delicious and bursting with goodness? Well you’re in luck- our amazing contributing chef Harriet (@harrietemily) has produced yet another winning recipe! This tofu fried rice is a taste sensation, packed with nutritional goodness and all the benefits of our beloved coconuts! The recipe serves 4-6 people so there’s plenty to feed a hungry family! Lets get cooking!

What you’ll need:

- 1 tablespoon coconut oilAdd to cart
- 1 onion, finely chopped
- 1 cup (185g) brown rice
- 2 cloves crushed garlic
- 1 courgette (zuchini), grated
- 1 carrot, grated
- 1 pack extra firm tofu, broken apart into small pieces
- 2 mushrooms, finely chopped
- 1 tablespoon tamari soya sauce
- 1 teaspoon coconut syrup
- 1 teaspoon coconut syrupAdd to cart
- 1 teaspoon rice vinegar
- ¼ teaspoon turmeric
- 1 teaspoon medium curry powder
- 1 teaspoon chilli powder
- ½ teaspoon salt
- black pepper, to taste
- ½ cup (65g) frozen sweetcorn
- ½ cup (65g) frozen peas
- 1 pack tamari roasted soya beans


Let’s get started:
1. Begin by bringing a large pan of water to a boil on a medium high heat. Then throw in your rice, and cook for about 20 minutes!
2. After the rice has been cooking for 5 minutes, throw your sesame oil into a large wok on a medium heat and add in the onion. Fry for about 2 minutes, then add in the garlic and mushrooms and fry for a further minute!
3. Next, add in the carrot and courgette and stir together for another minute.
4. Time to throw in your tofu pieces!
5. Stir everything together in the pan, and add in the soy sauce, coconut syrup, rice vinegar, turmeric, curry powder, chilli powder, salt and pepper. Continue to fry and stir your rice.
6. When there’s about 3-4 minutes left for the rice to cook, add in the peas and sweetcorn.
7. Lastly, when the rice has completely cooked, remove it from the heat and drain. Now add your rice into the wok, with the other ingredients, and also add the soya beans. Stir everything together for a further 1-2 minutes, and then remove from the heat.
8. Serve and enjoy!

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13 Nov Raw Double Chocolate Orange Cheesecake


This raw double chocolate orange cheesecake is pretty much everything we dream of here at Coconut Merchant HQ! The amazing Rachel (@Rawberry Fields) has been back in the kitchen creating us another raw masterpiece, which is sure to be a showstopper at the end of any meal! This cheesecake requires no baking, and is completely healthy, featuring all the goodness of our creamy coconut oil! Now, as soon as you stop drooling we can get mixing!

Preparation Time: 8 hrs
Cooking Time: 45 mins
Total Time: 8 hrs 45 mins

What you’ll need:

For the chocolate brownie base:
- ½ cup (45g) brazil nuts
- ⅓ cup (40g) walnuts
- 8-9 medjool dates
- 2 tablespoons coconut syrupAdd to cart
- 3 tablespoons carob powder (or cacao powder)
- 1-2 tablespoons water

For the chocolate cheesecake:
- 1½ cups (200g) cashews
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (60g) cacao powder (or carob)
- ⅓ cup (70ml) melted coconut oilAdd to cart
- ⅓ cup (70ml) coconut syrupAdd to cart
- ⅓ cup (70ml) water

For the orange cheesecake:
- 1 cup (150g) cashews (soaked overnight, or for at least 6 hours)
- ¼ cup coconut syrupAdd to cart
- 1 teaspoon vanilla bean paste (or extract)
- ½ cup (118ml) melted coconut oilAdd to cart
- 2 tablespoons coconut butterAdd to cart
- Juice of two oranges
- Zest of two oranges
- 4 drops orange essential oil (optional)

For the chocolate topping:
- 2 large tablespoons of melted coconut oilAdd to cart
- 3 large tablespoons of carob powder (or cacao)
- 3 tables coconut syrupAdd to cart
- 2-3 drops orange essential oil


Let’s get started!

For the brownie layer:
1. Place the nuts into a food processor and pulse until they are roughly chopped into small pieces.
2. Add the dates and pulse until they are nicely combined with the nuts.
3. Now, pour in your coconut syrup and carob powder and pulse to combine.
4. Add the water and pulse again until the mixture comes together in a dough-like substance (if it rolls into a ball in the food processor you’re nailing it!)
5. Pour the mixture into the cake tin and press firmly into the bottom. If it is sticky, you may need to wet your fingers slightly before pressing it down.
6. Time to pop it in the freezer to harden whilst you make the chocolate cheesecake layer!

For the chocolate cheesecake:
1. For this recipe it pays to plan ahead- either soak your cashews overnight, or for at least 4-6 hours.
2. Next drain your cashews before placing them into a blender.
3. Throw in all your other ingredients and blend together until smooth and creamy. (You can add extra water, one tablespoon at a time if you need to help things along)
4. Once blended pour the mixture over the top of the brownie layer and pop it in the freezer for 20 minutes to firm up whilst you make the orange cheesecake. Make sure your brownie layer is firm before pouring over the orange layer in order to get clear definition between the layers!

For the orange cheesecake:
1. Place the cashews, coconut syrup, vanilla, coconut oil and orange juice into a blender and blend until nice & smooth.
2. Next throw in the coconut butter and orange zest and blend again until combined.
3. It’s tasting time! Add the orange oil to the mixture a drop at a time until you have reached your desired level of orange-ness then blend again to combine.
4. Pour the mixture over the top of the hardened chocolate layer then place the cheesecake back into the freezer to harden for approx 3-4 hours until frozen solid.

For the chocolate topping:
1. Melt the coconut oil over a Bain-Marie so you don’t overheat the oil.
2. Stir in the carob (or cacao) and coconut syrup until combined. Ideally the mixture should be slightly thick and slightly viscous (like a thicker version of melted chocolate!). If it is not thick enough, add more carob.
3. Give the mixture a taste, and add more coconut syrup if you have a sweet tooth!
4. Add the orange oil and stir to combine.
5. Remove the cheesecake from the tin, and pour the chocolate mixture slowly over the top of the cheesecake (allow to drip naturally down the sides of the cake to make it look extra delicious!
6. Lastly, place in the freezer for 10 minutes to harden.
7. Enjoy!

Final tip: Defrost your scrumptious cheesecake for roughly 3-4 hours in the fridge before serving. Raw cheesecakes can be stored in the freezer in an airtight container for a couple of months- if you can stay away from it that long!

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11 Nov Good Choice! Quality Food Awards

We at Coconut Merchant are absolutely chuffed to announce we’ve received two more Highly Commended awards for our delicious coconut goodies! Our Coconut Oil and Coconut Snack Chips were just honoured in the fabulous Good Choice! Quality Food Awards, making us all very proud!

On the 5th of November 2015, our coconut connoisseur gathered in the beautiful Court Suite at The Grosvenor Hotel, London, for the inaugural Good Choice! Quality Food Awards. The ceremony was part of an exciting day of awards, including the Quality Drink Awards and the main Quality Food Awards, which is now celebrating its 36th year!

We were delighted to hear our wonderful products had been Highly Commended in both the Grocery Ambient category (for our star Coconut Oil!) and the Healthy Snacks- Sweet category (for our Coconut Snack Chips!). Nothing makes us happier than spreading delicious coconutty goodness through the market, and we are so excited!

Other categories included Cereal, Cereal Bars, Dairy, Dairy Free, Food to Go, Free From- Chilled, Free From- Frozen, Free From- Savoury, Free From- Sweet, Grocery Ambient, Healthier Ready Meals- Meat, Healthier Ready Meals- Fish, Healthier Ready Meals- Meat Free, Healthier Ready Meals- Vegetable, Healthy Snacks- Savoury, Healthy Snacks- Sweet, Meat Free, Reduced Fat, Soft Drinks- Fruit and Vegetable Health Drinks, Soft Drinks- Non Dairy and Soft Drinks- Water!

Of course, along with the many awards there was a yummy afternoon tea – including cakes and champagne! All in all, it was a very enjoyable afternoon (as we’re sure you’ll agree!).

Coconut Merchant would like to say a massive thank you to the judges of the Good Choice! QFA’s for highly commending our products and to the event organisers for arranging such a splendid afternoon! We promise to continue our quest to spread the coconut love, and we hope to see you again next year!

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